Swiss Crabwiches
Submitted by Lauren's Grammy
Open-faced crab sandwiches loaded with Swiss cheese, crumbled bacon, slivered almonds, and a tangy sour cream spread, broiled until golden and bubbly. Ready in 30 minutes.
YIELD
4 servingsPREP
10 minCOOK
20 minREADY
30 minThese open-faced beauties are what happens when a crab melt gets dressed up for a dinner party.
A creamy spread of sour cream, mayo, dry mustard, lemon juice, and a pinch of nutmeg gets stirred together with crabmeat, crumbled bacon, Swiss cheese, scallions, and toasted almonds.
Pile it onto split kaiser rolls and slide them under the broiler until the cheese melts into a bubbling, golden-brown cap.
Two per person and you’ve got a satisfying meal that takes all of 30 minutes.
Chef Tips
- Toast the almonds first in a dry skillet until lightly browned. Raw almonds buried under melted cheese won’t get the chance to develop that nutty flavor.
- Watch them closely under the broiler. The line between golden brown and charred is about 60 seconds, and these go fast.
- Use real crabmeat if you can swing it. The sweetness of lump crab against the salty bacon and nutty Swiss is what makes this sandwich sing.
Ingredients
Directions
Toast almonds until lightly browned.
Toast split buns. Stir next 7 items until well blended.
Stir in crumbled bacon, almonds, crabmeat, onions, and cheese.
Spread about ⅓ cup of mixture on each roll half.
Place on baking sheet and broil 6 inches from heat until golden brown.
2 open faced sandwiches per person.
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